Homemade Corn Dogs (Print Version)
# Ingredients:
→ Corn Dog Batter Mix
01 -
3/4 cup all-purpose flour
02 -
3/4 cup yellow cornmeal
03 -
1 teaspoon sugar
04 -
1/2 teaspoon baking soda
05 -
1.5 teaspoons baking powder
06 -
1/2 teaspoon salt
07 -
1/8 teaspoon nutmeg
08 -
2 large eggs
09 -
3/4 cup buttermilk
→ Corn Dogs
10 -
Wooden skewer sticks
11 -
Tallow (roughly 6 cups) or your favorite frying oil*
12 -
1/4 cup flour for dusting
13 -
4 hot dogs
→ Optional Toppings
14 -
Mustard
15 -
Ketchup
# Instructions:
01 -
Heat up tallow or any deep-frying oil in your fryer or a solid, heat-proof pot to reach a sizzling 350°F (175°C). The oil should be nice and deep so the corn dogs fully sink in.
02 -
Toss the dry batter ingredients into a medium mixing bowl—cornmeal, flour, sugar, baking powder, baking soda, nutmeg, and salt. Stir them up with a whisk until it’s all evenly blended.
03 -
In a smaller bowl, combine the buttermilk with the eggs and beat them gently until they’re nice and smooth.
04 -
Combine the wet mixture with the dry mix. Stir until the flour disappears—don’t try to smooth out the lumps, they’re fine! Pour the batter into a tall glass or similar container to make dipping easy.
05 -
Push your skewers into the hot dogs, stopping before they poke through too far. Roll each one through the 1/4 cup of flour and toss off any bits clinging to the outside.
06 -
Dip each floured hot dog into the glass of batter, making sure every bit is coated. Carefully lower it into the hot oil right away. Don’t cram in too many—only 1 or 2 at a time—so your oil stays hot. Fry each one for approximately 3 minutes until it’s beautifully golden.
07 -
Lift your cooked corn dogs out of the oil and sit them on paper towels to soak up any extra grease. Serve as soon as possible with mustard, ketchup, or your favorite condiments.
# Notes:
01 -
You can swap the tallow for any cooking oil you prefer.
02 -
Store leftover corn dogs in a sealed container in the fridge for up to 5 days.
03 -
Fully cooked corn dogs can also go in the freezer (airtight container) for 2 months.
04 -
Reheating from frozen? Use a microwave for about 60 seconds or bake them at 300°F for 15 minutes. Thawed ones need just 30 seconds in the microwave or 10 minutes in a 300°F oven.